I’ve gotta vent for a second: it’s SO hot where I live! I know that it gets hot when you live in the desert, but for some reason I forget about that during the non-summer months and it seems to surprise me every time June and July roll around.
Soup is the very last thing I would ever want to eat this time of year, except when it’s cold gazpacho! These days, a big bowl of cold gazpacho is exactly what I want to be eating, especially when it’s topped with crispy mint pesto croutons.
If you’re not familiar with gazpacho, it’s a soup made from raw veggies and then served cold, so it’s really refreshing and perfect for summer. Gazpacho is kinda like salsa that you get to eat with a spoon, and that is what I love about it!
I used half regular tomatoes and half cherry tomatoes in this gazpacho, and it gives it such a great taste. The cherry tomatoes give it a little sweetness that really adds to the depth of flavor.
As much as I’m digging this cherry tomato gazpacho, I’m really digging these mint pesto croutons! You could us any kind of pesto, but I love the flavors of mint with tomato. All you do is mix some bread with pesto and then crisp it up in the oven and you’ve got some super flavorful croutons that also happen to be bright green!
For the cherry tomato gazpacho:
For the mint pesto croutons
Gazpacho can be eaten immediately or refrigerated for up to 3 days or extra flavor to develop.
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